Breakfast,  Dairy Free,  Gluten Free,  Recipe,  Vegan,  Vegetarian

Extra Thick Chocolate Chip Pancakes (“Freckled Fat Jacks”)

My computer has been freaking out on me all week.

Or, as my brothers love to make fun of me for saying, it’s being a boofa head. I really don’t know what a boofa head is but it seems to always apply in these situations and I seem to be applying it a lot lately. Yep, my computer is having issues. It’s been SO slow no matter what I’m trying to load and it’s seriously driving me crazy.

It’s more than just me being impatient too. Because it’s going at such a snail’s pace, it’s making everything take me twice as long as usual to get done and no me gusta! You know how I was talking about dreams the other day and how they say all kinds of things about us, well I have this recurring nightmare all the time that I can’t finish what I’m trying to do and everyone’s waiting on me.  It’s like that scene on the movie 1408 where Cusack is on the balcony and it keeps getting longer as he’s scaling along it. There’s also a similar scene on Poltergeist (My mom made me watch it! Okay, not really….but kind of.) with an endless hallway.

Yes, that is how this dream feels. I’ve told you guys before, I really can’t stand people waiting on me and I meant it. I can’t think straight. Some people preform better under pressure, but time has proved that I am not one of them. 

Okay, I’m thinking the computer problems are mostly due to my huge amount of photos and my editing software being hard on the computer, so I’ve been doing lots of sorting and deleting. I really hope I didn’t lose anything important in all of this but I’m pretty sure that most of my 12000 pictures were rejects anyway. Ha, you probably thought that number was one of my usual exaggerations didn’t you? Nope, this time I’m being for reals, I really just deleted 12k pictures. Wow Tori, hmmm, I wonder why your computer is wigging out…..

The good news is that even with being shorter on time than usual I still had time to make you guys some yummy chocolate chip pancakes. And guess what, I made them extra fat! They may not look that fat in the pictures but that is because my pancake stacking/styling skills are heavily lacking. Don’t blame the pancakes for being so helpless.

The fat part was almost completely inspired by my sister who loves them really thick, the freckles (chocolate chips) were for the rest of the fam, and the ”Jacks” part, that was for me. You see, I’ve really wanted to make flap jacks as opposed to pancakes because it just sounds so much more fun to call them that, but when I made them extra thick I knew they had to be called ‘Fat Jacks’ instead.

Oh, and p.s. These chocolate chips were lovingly hand-piped by yours truly because the cost of buying them here is ridiculous, but sometimes I really want actual chips over chunks. Not that I’m fishing for compliments or anything, but don’t they look perty darn good?


Extra Thick Chocolate Chip Pancakes ("Freckled Fat Jacks")

There's nothing quite like starting your day with a stack of fluffy pancakes......unless you add some chocolate to those pancakes!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 - 14 large pancakes



  • 1/4 cup sugar
  • 1 1/2 cups almond milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup coconut cream *see note
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup dairy free semi-sweet chocolate chips or chopped chocolate

Optional Toppings:

  • soy whipped cream
  • powdered sugar
  • dairy free chocolate chips


  1. Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of milk or flour). Fold in chocolate chips until evenly combined.

  2. Heat a griddle or large non-stick skillet over medium-low heat (you'll need it fairly low so that the pancakes don't cook too fast, about 325 degrees F [160 C]) and grease lightly. Pour about 1/3 cup batter for each pancake onto griddle and cook for 1 to 2 minutes.
  3. Cook until you start to see little bubbles then flip and cook on other side for about 1 minute more until done.
  4. Serve pancakes hot with desired toppings

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.



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